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+ servings

Mediterranean Zucchini Noodles

Transform simple zucchinis into a plate of warm and satisfying zoodles with fresh tomatoes, basil and olives. This is the quickest pasta dish you will make.
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course Entree
Cuisine European
Servings 2


  • spiralizer or vegetable julienne tool


  • 1 tbsp olive oil
  • 4 medium zucchini
  • 1 tbsp garlic minced or paste
  • 1 cup cherry tomatoes (multicolored is best)
  • 3 tbsp capers drained
  • 2 tbsp chopped calamata olives
  • 1/4 cup chopped green onions
  • 1-2 tbsp herbs (oregano, thyme, rosemary...)
  • 1/2 lemon


  • 1 tsp sea salt
  • 1/4 cup fresh basil leaves
  • 2 tbsp nutritional yeast
  • dash black pepper


Make the zoodles

  • Cut both ends of the zucchini and using a spiralizer, make zoodles.
  • Pat dry and set aside.

Prepare the veggies

  • Cut the cherry tomatoes in half and set aside.
    Zoodles ingredients
  • Cut the green onions.
  • Measure the capers.
  • Set aside the fresh basil leaves
  • Cut the lemon wedges.

Cook the zoodles

  • Heat up the olive oil in a frying pan. Add the garlic paste and stir.
  • Quickly add the zoodles, the herbs, the cherry tomatoes, the capers, the green onions and the olive and mix for 1-2 minutes.
  • Taste one strand to check if it is al dente. Don't overcook.
  • Tur off the heat, squeeze some lemon juice, sprinkle the nutritional yeast, the salt, pepper and fresh basil.
  • Serve immediately.
Keyword Gluten-free pasta, low-carb
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